CUL-120 Foodservice Sanitation
This course will examine the critical role of proper safety and sanitation in today's professional foodservice environment. Students will learn industry standards in use today via the National Restaurant Association's Servsafe Manager certification course. Students will learn about protecting customers from biological, chemical, and physical hazards as food moves through the operation. Successful completion of this course will result in the student passing the Servsafe Manager certification exam, a highly recommended certification for food service operators in New York State.
Course Learning Outcomes
- Explain why sanitation is a critical element of commercial foodservice production as well as the business ramifications of sanitation breaches.
- Compose a manager's plan to keep the food supply safe using HACCP guidelines.
- Perform and present mock inspections to identify breaches in safe food handling.
- Obtain the NRA Servsafe Managers certification.